Half moon cookies bring back great memories for me. My grandpa used to own a carpet shop in my hometown and the store was later turned into a bakery. Because it was once my grandpa’s, I always felt a big connection to that bakery.
Often on Saturday afternoons, after a day of running errands with my mom, our last stop would be the bakery and as a reward I got to pick out my sweet treat. Even though I have an almost insatiable sweet tooth, there was only one cookie in the bakery that I was interested in. My eyes saw right past the cakes, the chocolate chips and the muffins and were only focused on the chocolate half moon cookies. The moist soft cake and the mounds of chocolate and vanilla frosting made this cookie irresistible to me.
I don’t see half moon cookies in many bakeries anymore. Lately I’ve been thinking of these cookies and really craving one. I tried one recipe a few weeks ago and they came out terribly. I tried to make my own recipe, but couldn’t get the consistency right. So, after an extensive Google search for a well reviewed half moon recipe, I found this one from Saveur. The only thing I changed to the cookie batter was using almond milk instead of dairy milk. Instead of the frosting they show, I used a good old buttercream. Sinking my teeth into these frosting covered circles of goodness were well worth the three tries it took to get them right!
To make it even better, it’s Fiesta Friday! Check out Angie’s Blog and join the party!
Half Moon Cookies
3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cup sugar
16 tbsp. butter cut into pieces
3/4 cup cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups almond milk
3 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoon milk
1/2 cup cocoa powder
1. Preheat oven to 350 degrees. Cream the butter, sugar and cocoa powder. In a separate bowl combine the flour, baking powder, baking soda and salt.
2. One at a time, add the eggs to your sugar and butter, beating and scraping the sides of the bowl after each one. Then add the vanilla extract.
3. Add half of the flour to the sugar and butter and mix to combine. Next add half the milk. Then and the remaining flour followed by the rest of the milk and mix until it has all combined.
4. Spoon out tablespoon sized amounts of the batter and place them on a cookie sheet lined with parchment paper. These cookies tend to spread quite a bit so leave a good amount of room between them. Wet your finger with a little water and gently press down each ball of batter to flatten it a little, this will help you get a flatter cookie instead of one with a huge bump in the middle. Bake at 350 for 10-12 minutes, until a toothpick inserted in the middle comes out clean.
5. While the cookies are baking make your frostings. Cream the butter, sugar and vanilla extract. If you’re frosting is too thick add the milk 1 tablespoon at a time. Remove half of the frosting and place it in another bowl. Then add the cocoa powder and combine thoroughly.
6. Cool the cookies after taking them out of the oven. Once they’ve cooled turn them upside down and frost the flat side. Frost the vanilla halves first, then the chocolate. Enjoy!